Kimchi Quesadillas

These quesadillas bring together two hot food trends. First, they’re inspired by a classic menu item served on Los Angeles chef Roy Choi’s popular Kogi BBQ food trucks (which fuse LA’s iconic Koreatown and Mexican flavors). Second, probiotic-rich fermented fare, including zippy Korean kimchi (spicy fermented vegetables typically served as a condiment), is fast becoming a staple on American tables. Look for kimchi in the refrigerated section at the supermarket, where it’s often stashed near tofu and wonton wrappers. Here, we’re spotlighting fellow Sonoma County business Wildbrine, tucking the drained kimchi into the quesadillas and using the flavorful brine in a quick vinaigrette for a side salad and to spice up the avocado garnish.

Heat about 2 teaspoons butter in large nonstick skillet over medium heat. Add 1 tortilla. Distribute ½ cup cheese over entire surface of tortilla. Cook 1-2 minutes or until cheese is starting to melt. Distribute about 1/3 cup drained kimchi over half of tortilla. Use a spatula to fold other half of tortilla over kimchi. Cook 1 minute on each side or until golden brown. Transfer to sheet pan in oven. Repeat with remaining butter, tortillas and drained kimchi.

Add lettuce to salad bowl, tossing to coat with dressing. Serve quesadillas with avocado mixture, salsa or sriracha, if desired, lime wedges and salad on the side.